Founded in 1996, years before Google and the term blogger existed, RecipeLand.com™ was created to answer an elusive question faced by home cooks everywhere.
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Tired of buying ingredients for new recipes every time you cook? Imagine if you could type what ingredients you have into a recipe finder, and it would only show you recipes based on what you already have. No more wasted food, save time, save money.
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Fast-forward 29 years and Recipeland™ is a family affair, exclusively run by Sean, Zhangbo, and their daughter Keira.
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Family owned and operated we are kept busy testing recipes in the RecipeLand.com kitchen and shooting photographs of the final main dish in the RecipeLand.com studio.
Number 1 cookie for me, I made these constantly in the early 70’s, totally forgot about them until I ran across the in a local grocery store.
One of my family's favorites! I sometimes add raspberry or almond extracts to mix it up a bit!
how many calories are in this recipe?
About 77 calories per cookie!
So good! Just didn't make as many as It said.
I made this recipe with monk fruit sweetener instead of sugar, and used chunky peanut butter because that’s what I had. Delicious. Thanks for the recipe.
how much monk fruit did you use?
Are these soft?
Like meringue: firm on the outside and chewy on the inside. If they aren’t like this you did something wrong: either in boiling or not enough oats.
I double the cocoa for extra dark cookies.
I was hoping this was close to the recipe we used to make with my mom as kids, but they are coyingly sweet and I can hardly detect the peanut butter. Next time I'll reduce the sugar by 1/2 cup and up the peanut butter to at least 1/3 cup. Will have to see how it affects the texture
My mom made them with one cup of sugar and one cup of milk. Not as sweet and softer.
I used 1 cup of sugar and they taste sweet enough.
Mixture too dry, added more butter and milk after putting in oats and peanut butter and they came out GREAT!
mine wont harden...what am I doing wrong?
I use crunchy peanut butter.